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A perfectly pan-seared ribeye steak with a golden-brown crust and pink interior, garnished with fresh herbs.

Quick way to grow a Perfect Steak (Pan-Seared Ribeye) in 6 Steps

This recipe guides you through pan-searing a ribeye steak to perfection in just six quick steps. Achieve a delicious, restaurant-quality steak with a beautiful crust and juicy interior right in your own kitchen.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 inch thick Ribeye steak (about 1.5 lbs)
  • 1 tablespoon Kosher salt
  • 0.5 tablespoon Freshly ground black pepper
  • 1 tablespoon Olive oil
  • 2 tablespoons Unsalted butter
  • 2 cloves Garlic cloves smashed
  • 2 sprigs Fresh rosemary sprigs or thyme

Equipment

  • Paper towels
  • Cast-iron skillet
  • Tongs
  • Cutting board

Method
 

Cooking Steps
  1. Pat the ribeye steak dry with paper towels and season generously with salt and pepper on both sides to ensure a good crust.
  2. Heat a cast-iron skillet over high heat for 3-5 minutes until it's smoking hot, then add a tablespoon of olive oil just before placing the steak.
  3. Carefully place the steak in the hot skillet and sear for 2-3 minutes per side until a deep brown crust forms.
  4. Reduce heat to medium, add butter, smashed garlic, and rosemary to the skillet, then baste the steak continuously for 1-2 minutes by spooning the melted butter over it.
  5. Using tongs, sear the edges of the steak for about 1 minute per edge until evenly browned, ensuring all sides develop a crust.
  6. Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing against the grain and serving.

Notes

For a medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C). Adjust searing and basting times for desired doneness. Always let your steak rest; this allows the juices to redistribute, ensuring a more tender and flavorful result.